A Food & Travel Blog

WHAT’S IN THE BOX – 12 MAY – Spinach!

12/05/2010 | By

Here follows the selection in my box this week. The contents of the boxes will vary depending upon the size that you have ordered.

Granny Smith apples
Pink Lady apples – if they are the same as last week, they will be excellent eating!!
carrots
beetroot
bananas
leeks
potatoes
spinach
spring onions
brown onions
Butternut pumpkin
pears

It is very chilly here in the hills today, so those leeks and potatoes are going to taste fantastic combined in – you guessed it – leek and potato soup!
The Granny Smiths – did you know that Granny Smith apples originated here in Oz in the 1860’s? – are perfect baked. Core them out and cut a strip of peel from around the middle (to stop them splitting) and stuff with a mixture of sultanas, cinnamon or mixed spice and a little brown sugar if you like. Dot the tops with butter, place them in a shallow pan with enough water in it to cover the bottom of the pan and bake at 180C for about 30 minutes. Serve with custard for the perfect comfort food.
I know that it can get a little difficult to continue to inspire the troops to enjoy spinach, but this stuff is so very fresh and lovely – maybe this recipe from Claudia Roden will appeal!

Spinach with Pine Nuts & Sultanas
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Bunch of spinach
  • 1 onion, chopped
  • 50 mls extra virgin olive oil
  • salt and pepper
  • 2 tbsp pine nuts
  • 2 tbsp sultanas soaked in water for about 15 minutes (or soak in a great spanish sherry if you can lay your hands on one!!)
Instructions
  1. Wash the spinach, chop roughly and steam for just a few minutes until softened.
  2. In another pan, saute the onion in the oil until golden. Stir in the pine nuts and toast lightly.
  3. Add the spinach, drained sultanas, season to taste and cook very lightly, stirring for a moment or two.
  4. If you have soaked the sultanas in sherry, pour the remainder over the spinach.

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